The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Akachochin
Japanese
  • 33 South Wharf Promenade,
    South Wharf,
    Melbourne, VIC
  • (03) 9245 9900,
    akachochin.com.au
  • Daily noon-9.30pm (limited menu 3pm-6pm)

Akachochin
-37.824285,144.950497

Unlike the tumbleweed territory of Docklands, there's a sunny atmosphere at the CBD-fringe precinct of South Wharf that draws the crowds. They come for the likes of Akachochin, which achieves attractiveness outside (with its waterside aspect), inside (its long marble bar) and on the plate. Ex-Nobu chef Kengo Hiromatsu's inventive, beautifully plated dishes are exemplified by hand-diced kingfish tartare accented with wasabi, miso and sesame oil and accompanied by diaphanous rice-cracker sheets. Wagyu tataki is similarly lively, its marbling sharpened with a citrus-chilli-miso sauce and deep-fried slivers of leek. Saltwater barramundi steamed in chilli ponzu with shimeji mushrooms is more wintry, contrasted with colourful hits of chilli and purple radish leaves. Dessert choices are more limited, but black sesame panna cotta with green tea ice-cream blends voluptuousness and tartness. Service and the drinks list are authentically Japanese.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $8-$19

    M $15-$35

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kengo Hiromatsu

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